Bread soup

  • Category

    Main Course

  • Difficulty


  • Nutritional value / pers.

    560 kcal

  • Total time

    45 min

  • Preparation time

    30 min

  • Cooking time

    15 min

Ingredients (5 people)


  1. Heat the stock in a saucepan.

  2. Cut the bread into cubes and set aside.

  3. Grate the raclette cheese into a container and set aside in the fridge.

  4. Peel and finely slice the onions.

  5. Melt the butter in a hot pan and add the onions. Cook at a moderate heat until the onions are caramelised.

  6. In a gratin dish or soup tureen make a layer of rye bread cubes.

  7. Cover with the caramelised onions then pour over the stock.

  8. Cook in the oven for 5 to 10 minutes until the cheese is goden-brown.

Recipe by: Stève Delasoie, Hôtel du Crêt, Bourg-Saint-Pierre

Wine suggestion

Johannisberg or Gamay